Valkor's notes: Hey gang, what's happening here is a segment on how to make meals on the quick. I think it's a great idea and stays true to the format and hey, guys can cook too right? Well TOV (along with linked sites) are gonna toss you some great dinner ideas that you can make with the quickness. Thanks goes out to Alacran for coming up with the idea, let's hope this pans out to more than one article.
So you aren't sure about dinner plans for this weekend? Well, if you want to try something to impress your date or your guest but very untalented when it comes to cooking (ME). Today's appetizer and dinner Idea come from our neighboring country from the south, known for importing people who can make some amazing food. Let try to impress your date or guest with Mexican. Pinwheels are the easiest thing to make; a 10 yr. old can make them.
Make the pinwheels the day before and cover them with plastic wrap or Tupperware. If you don't they will dry out and get a little gross. The second is Carne Asada fiesta; it says 4hrs 25min of time, but its 4hrs of marinade time which means your not doing anything but playing video games or watching a movie. I also recommend mixing the ingredients, Ziploc the meat and marinade together drop in the fridge (Don't freeze I did that and…uh not so good.) the night before. Remember to get Chips (don't be cheap) & Salsa (always mild, unless she states otherwise). When she gets there, just start cooking the meat; show her some of your skills and your done. Grab some imported beer and you have a full Mexican show-down (emphasis on show). You can find these recipes over at Judi Univer Store ; I enjoyed her site plus she has notes and smart-ass comments in between the recipes.
Appetizer: Chicken and Olive Pinwheels
- 1 cup cooked chicken, shredded or finely chopped
- 1 (4 oz) can mild green chilies, chopped
- 1/4 cup black olives, chopped
- 1/4 cup pimento-stuffed green olives, chopped
- 1/4 cup green onions, chopped
- 8 oz cream cheese, softened
- 1 Tbs Univer Goulash Cream Mild
- 1 tsp Univer Gourmet Garlic Cream
- 1/4 tsp black pepper
- 1 cup shredded Monterey Jack cheese
- 8 (10 inch) flour tortillas
In a large mixing bowl, combine the chicken, green chilies, black and green olives, and green onions. In a separate bowl, using a mixer, blend the cream cheese, Goulash Cream Mild, Garlic Cream and pepper. Add cheese and stir to combine. Add cheese mixture to chicken mixture and stir well. Spread the mixture in a thin layer on the tortillas. Roll the tortillas up, cover and chill 30 minutes. Cut the tortilla rolls into 1/2-inch slices. Serve with Garlicky Guacamole (see recipe) or salsa.
Preparation time: 20 minutes
Ready in: 50 minutes
Link: Judi Univer Store
Carne Asada Fiesta
- 1 1/2 lbs beef flank steak
- 2 green bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1 Tbs olive oil
- 12 (8") flour tortillas
- 1/2 cup lime juice
- 1/2 cup tomato juice
- 1 Tbs Univer Goulash Cream Hot
- 2 tsp Univer Gourmet Garlic Cream
- 1/4 cup onion, chopped
- 1 Tbs fresh cilantro, chopped
- 1/2 tsp dried ground cumin seed
- sour cream
For the marinade, whisk together all marinade ingredients. Put the steak in a large plastic food storage bag; pour in marinade. Seal bag, pressing out air; refrigerate for 4 hours. Turn occasionally to distribute marinade. At grill time, cut a large square of heavy duty foil. Place peppers and onions in center of foil square; drizzle with olive oil. Fold up top and ends to make a packet, leaving a little space for expansion. Remove steak from marinade; reserve marinade. Place steak in center of grate. Over medium high heat, grill 12 to 15 minutes for medium, turning once. Baste frequently with reserved marinade. Place foil package of vegetables on grate next to steak during the last 10 minutes of grilling. Remove steak, cover and let stand for 10 minutes. Wrap the tortillas in foil and set on grate for 5 minutes, turning once. Slice steak diagonally across the grain into thin slices. Serve in tortillas with peppers, onions, guacamole, salsa and sour cream.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 4 hours (Marinade time) and 25 minutes